In a smoker, arrange preheated coals, drained wood chunks and water pan according to the manufacturer’s directions. Pour water into pan. Place salmon, skin-side down, on the grill rack over the water pan. Cover and smoke for 45 to 60 minutes or until fish begins to flake when tested with a fork. Brush salmon with the remaining 2 tablespoons maple syrup. Cover and smoke for 5 minutes more.

To serve, cut salmon into four equal pieces, cutting to, but not through the skin. Carefully slip a metal spatula between fish and skin, lifting fish away from skin.

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